Bring a 6-quart pot full of water to a rolling boil. Add the corn and let the water return to a boil (uncovered). Cook the corn for 3 to 5 minutes (very fresh corn only needs 3 minutes). Remove from the pot and let cool. Use a knife to remove the corn from the cobs. Corn can be prepared up to 24 hours in advance. Refrigerate until ready to use.

In a medium bowl, combine the corn, tomatoes, red onion, feta, basil and mint. Stir to combine.

Add olive oil, vinegar, Aleppo pepper and salt (to taste) and stir.

The salad can be made a few hours in advance and refrigerated. Let sit at room temperature for 30 minutes before serving.